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Spaghetti with Parsley Pesto, Courgette, Feta Cheese & Parsley

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January 21, 2016 by marksetchfield

unnamedServes 4, Prep time 30, Cooking time 45 minutes

INGREDIENTS
1/2 packet of spaghetti
3 tbsp of olive oil
3 courgettes cut into swirls

1 chopped onion
1 garlic clove chopped
1 pint of fresh cream
1 chopped tomato
1 cup of grated parmesan
1 vegetable stock cube
1 handful of toasted pine nuts
8 anchovies chopped (leave out for a veggie version)
1 block of crumbled feta cheese
Handful of chopped parsley
Salt and pepper


FOR THE PESTO
Handful of pine nuts
2 tbsp of chopped parsley
2 tbsp of olive oil
1 tsp of rock salt
PASTAMETHOD
Bring some salted water in a large pan to the boil. Add the pasta and cook as per packet instructions. In another pan heat some oil and add the chopped onions, season and cook until they soften. Add the garlic, tomatoes and vegetable stock cube. Then pour in the cream and simmer on a low heat for 10 minutes. Turn off the heat and stir in the grated parmesan. Now in a frying pan add the pine nuts and over a medium heat toast the nuts until they sweat and start to brown, remove from the heat and leave to one side.

FOR THE PESTO
Place the pine nuts, salt and parsley, keeping to serve, into a pestle and motor and gently break up. Add the olive oil and continue to bash the ingredients into a smooth paste. Drain the spaghetti and transfer to a mixing bowl. Add the pesto and mix.

Reheat the cream sauce on a medium heat and add the courgettes. Then add the chopped anchovies and stir, the heat from the sauce will soften the courgettes. Mix in the spaghetti and give the pan a stir; transfer the pasta into bowls and top with feta cheese, parsley and pine nuts.
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